Mangalorean Catholic Style Bacalao Curry

Ingredients

In this Mangalorean Catholic adaptation, the original Spanish bacalao al pil-pil is transformed into a spicy and tangy curry. The traditional Spanish olive oil-based sauce is replaced with a coconut-based curry, infused with Mangalorean spices such as mustard seeds, fenugreek, and red chili. The addition of tamarind and tomatoes adds a tangy twist to the dish, enhancing the flavors and giving it a distinct Mangalorean touch. We alse have the original recipe for Bacalao al pil-pil, so you can check it out.

• 500g (1.1 lb) bacalao fish, soaked and desalted 500g (1.1 lb) bacalao fish, soaked and desalted
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds 1 teaspoon fenugreek seeds
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 cup coconut milk 1 cup coconut milk
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Once they start to splutter, add chopped onions and sauté until golden brown.
2. 2.
   Add minced garlic, grated ginger, and slit green chilies. Sauté for a minute until fragrant.
3. 3.
   In a small bowl, mix turmeric powder, red chili powder, coriander powder, and cumin powder with a little water to form a paste. Add this paste to the pan and cook for 2 minutes.
4. 4.
   Add chopped tomatoes and cook until they turn soft and mushy.
5. 5.
   Add tamarind paste and coconut milk. Stir well and bring the curry to a gentle simmer.
6. 6.
   Gently place the desalted bacalao fish into the curry. Cover the pan and let it cook for about 10-15 minutes or until the fish is cooked through and flakes easily.
7. 7.
   Season with salt to taste and garnish with fresh coriander leaves.
8. 8.
   Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Bacalao fish — Ensure that the bacalao fish is properly soaked and desalted before using it in the recipe. Soak the fish in water overnight, changing the water several times. This will remove excess salt and rehydrate the fish, making it tender and ready to cook.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of red chili powder or add a few extra green chilies.
• Adjust the consistency of the curry by adding more coconut milk or water, depending on your preference.
• For a richer flavor, marinate the bacalao fish with a little turmeric and salt for 15 minutes before cooking.
• Garnish the curry with freshly grated coconut for an added touch of authenticity.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Mangalorean Catholic Style Bacalao Curry hot with steamed rice or crusty bread. The curry pairs well with a side of tangy mango pickle or a fresh cucumber salad.

Presentation advice

Present the Mangalorean Bacalao Curry in a traditional Indian copper serving dish or a clay pot to enhance its visual appeal. Garnish with a sprig of fresh coriander leaves for a pop of color.